Ive seen wines for sale for 100 or 200 or more, but Ive never tasted one. What makes them so much better than lower-priced wines?
Price is as much the result of scarcity as of quality, which is a way of saying that a 100 bottle isnt necessarily superior to the one next to it selling for 40, which may itself be inferior to a wine costing 15. But most truly great wines do cost a lot, simply because of the cost that goes into making them: the grapes must be carefully tended, the fermentation closely monitored and controlled, and they are often aged for long periods in expensive oak barrels. Unless there is some unusual price anomaly, is a 100 wine likely to be better than a bottle that costs 25? Yes, but its unlikely to be four times better. There are incremental increases in quality, and higher-priced bottles are destined for those with deep pockets and (hopefully) an appreciation for a slightly more refined wine. But Ive always believed that a little knowledge can help focus on undervalued wines and I hope Pane al Vino reflects that.
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